blog posting by Sewell Chan
* "As of July 1, restaurants were required to make sure that all oils, shortening and margarine containing artificial trans fat used for frying or for spreads have less than 0.5 grams of trans fat per serving. (Oils and shortening used to deep fry yeast dough and cake batter are not included in the deadline.) By the second deadline — July 1, 2008 — all foods must have less than 0.5 grams of trans fat per serving if they have any artificial trans fat. (Packaged foods served in the manufacturer's original packaging are exempt.)"
* "The federal Dietary Guidelines for Americans, the American Heart Association, and other health authorities recommend that people consume no more than 2 grams of trans fat per day. 'That's about as much as occurs naturally in milk and meat, leaving virtually no room for artificial trans fat from partially hydrogenated vegetable oil,' the center said in a statement. Trans fats are said to raise levels of "bad" cholesterol, which promotes heart disease. Unlike saturated fats, trans fats also lower the 'good' cholesterol that helps guard against heart disease."
* "'French fries are fried twice, once in the factory and once in the restaurant,' said Michael F. Jacobson, executive director of the Center for Science in the Public Interest. 'If these chains want to claim they are switching to trans-fat-free frying oil, they need to switch it at the supplier as well as at the restaurant. Burger King and Wendy's are really deceiving consumers with the public statements they've made about trans fat, which don't tell the whole story. McDonald's, on the other hand, has proven that restaurants can truly eliminate artificial trans fat.'
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